ANALYSIS OF FLAVORING AND AROMATIC PROPERTIES OF COFFEE-REPLACING PRODUCTS BASED ON MALT RAW MATERIALS

Abstract

Caffeine has a negative effect on human health, but the withdrawal from caffeine should be gradual. Thus, caffeine is a nonspecific inhibitor of adenosine receptors and prevents increased melatonin secretion during the dark hours of the day and affects other parameters of human sleep. The article analyzes the feasibility of introducing coffee into the diet to gradually reduce the amount of caffeine consumed. The relevance of the study is added by the stable growth of the coffee market in recent years. The purpose of the study is a scientific and practical justification for improving the organoleptic properties of modern coffee drinks through the use of malt, followed by comparison of different recipes for organoleptic characteristics. The research methodology included the preparation of three types of coffee beverages from different types of malt in a special laboratory reactor system IKA LR-2. ST Starvisc 200 and sensory analysis by a group of five respondents of different ages and genders, also analyzed their taste properties compared to beverages with chicory. Studies have shown that malt raw materials can improve the properties that roasted barley is inferior to chicory and natural coffee, because malt raw materials can improve the color, aroma, bitterness and aftertaste. At the same time, a weak grain taste and malty sweetness were recorded in the drinks. These figures are due to the increased proportion of simple sugars, which pass well into the solution during extraction. Malt is characterized by a high content of low molecular weight compounds, such as amino acids and simple sugars. Those biologically active components that did not participate in the formation of color compounds have a high rate of extractives and in large quantities pass into the finished drink, improving its biological activity. As a result, these compounds play a significant role in the roasting of malt, as they form both colored and aromatic compounds. That is why coffee drinks based on malt are among the promising types of modern coffee drinks.